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Grease a baking tin (approx 30cm by 12cm) with a little vegetable oil and line with clingfilm.

Coarsely grate the chocolate or cut into small uniform pieces which will make melting the chocolate much easier.

Grind the spices with a pestle and mortar and heat with the double cream and tequila in a heavy bottomed pan.

When the mixture is hot but not boiling, add to the chocolate in a bowl and stir in. If you burn the chocolate with cream that is too hot, the chocolate will split, in which case you will need to stir a few tablespoons of cold cream into the melted chocolate to bring back. If the chocolate has not melted completely suspend bowl over a pan of simmering water to warm the chocolate gently.

Pour mixture into the tin, tap sharply against the work surface a few times to ensure the mixture is flat and freeze for an hour. Sieve out half the cocoa powder into a large bowl.

Turn out the chocolate onto a chopping board and cut into cubes. Toss in the cocoa powder, sieving more over the truffles as you cut them and transfer them to a plastic bag. Store in the fridge or freezer. Devilishly good.